JP3702139B2 - Cooking equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cooking device for producing roux or the like containing fat and starch, and more particularly to a cooking device capable of efficiently performing desired cooking by controlling the amount of heating with high accuracy. .
[0002]
[Prior art]
For example, roux such as curry, stew, white sauce, etc. made by heating and kneading these flours, fats and fats and seasonings, has a unique color and texture in which flour and fats are fused. In addition, the seasoning in the roux brings out a rich and moist flavor and aroma, and the roux is widely used as a food base or for adding color and flavor to dishes.
In general, it is known that the color, flavor, and fragrance unique to luu are greatly affected by the heating conditions when producing roux. In order to obtain a roux that is particularly rich in flavor and aroma, it is necessary to heat the roux at a high temperature and uniformly. Furthermore, after predetermined heating, it is desirable to uniformly cool the temperature to a predetermined temperature and manage the temperature in order to realize the efficiency of operations such as maintaining the flavor of the roux, preventing the deterioration of the color tone, and filling.
In Japanese Patent No. 2584669, a raw material containing fats and oils and starchy material is heated in a roasting pot at a temperature of 75 ° C. to 200 ° C. for 5 minutes to 90 minutes, and then the heat treatment is completed by a biaxial extruder. It discloses a method of cooling until the product temperature of the raw material becomes 70 ° C. or less within 5 minutes.
However, in the method for producing roux described in Japanese Patent No. 2584669, the accuracy of temperature control, in particular, in the extruder, the raw material heated by the roasting pot is cooled little by little, so that it is cooled immediately after the heat treatment. The problem that the amount of heating may differ between the raw material and the raw material cooled after a while after the heat treatment has not been completely solved. Moreover, in this method, when it is going to store temporarily the raw material processed with the biaxial extruder before sending to the following process, it is necessary to provide a separate stock tank. Therefore, in this case, there is a possibility that the raw material may be separated in the stock tank particularly when trying to produce roux or the like without using a synthetic emulsifier.
[0003]
[Problems to be solved by the invention]
The present invention has been made in view of the above-described problems, and is capable of heating cooking ingredients such as roux uniformly and sufficiently, uniformly cooling to a predetermined temperature, and controlling the temperature with high accuracy. It is an object of the present invention to provide a cooking device capable of producing roux having a rich flavor and aroma by making full use of roast characteristics.
The present invention can also be used as a stock tank for cooking ingredients after cooling. Further, by storing the cooking ingredients in batches, an accurate blending ratio can be maintained even if separation of the cooking ingredients occurs. An object of the present invention is to provide a cooking device that can reproduce a uniform mixed state sometimes by stirring with a stirrer, and can effectively solve the problem of separation of raw materials that is likely to occur particularly when a synthetic emulsifier is not used.
[0004]
[Means for Solving the Problems]
The present invention includes a heating container having a jacket on the bottom, a first cooking unit having a stirring device for stirring the cooking material in the heating container, a cooling container having a jacket on the bottom, and the cooling A second cooking unit having a stirring device for stirring the cooking material in the container for cooking, the cooking material supplied from the first cooking unit on the downstream side of the first cooking unit A receiving station for receiving the cooking material and a discharging station for discharging the cooking material received by the second cooking unit, wherein the second cooking unit is arranged to be movable between the stations, each station is provided with a supply of cooling or heating medium for supplying a coolant or heating medium to the jacket of the second cooking unit, between said receiving station and said first cooking part, tone Comprising a feed pipe of material, and a heating cooking apparatus in which the supply pipe and having a cooling jacket.
[0005]
According to such a configuration, the cooking material is uniformly and sufficiently heated in the first cooking unit while stirring, and the heated cooking material is supplied to the second cooking unit of the receiving station and uniformly cooled to a predetermined temperature. can do. In addition, the second cooking unit can be used as a stock tank for cooking materials after cooling, and by storing the cooking materials in batches, the correct blending ratio is maintained even if separation of the cooking materials occurs. By stirring with a stirrer when necessary, a uniform mixed state can be reproduced, and the problem of separation of raw materials that is likely to occur when a synthetic emulsifier is not used can be effectively solved. Further, by moving the cooled cooking material together with the second cooking unit to the discharge station and arranging another second cooking unit at the receiving station, continuous production of the product becomes possible. Since the cooling medium or the heating medium supply unit to the jacket of the cooking unit is provided, the temperature of the cooking material after cooling can be accurately controlled at the discharge station. Moreover, since the cooking material after cooling is moved to the discharge station together with the second cooking unit, there is no need for a pipe for transferring the cooking material, and there is no problem that the cooking material remains in the pipe. The blending ratio can be maintained. Furthermore, by adding and mixing the cooking ingredients that are desired to avoid heating as much as possible in the second cooking section, it is possible to obtain a more flavorful and fragrant product by changing the heating amount for each cooking ingredient than before. . In addition, a cooking material supply pipe is provided between the first cooking unit and the receiving station, and the supply pipe has a cooling jacket, so that the cooking material is solidified by cooling solid fat or the like. When the ingredients are included, after the cooking material is discharged and supplied, a cooling medium is introduced into the cooling jacket of the supply pipe to solidify the cooking material remaining in the supply pipe and prevent the cooking material from dripping. Can do. Therefore, in this case, since the cooking material does not drip after the movement of the second cooking unit at the receiving station, there is no need to frequently wash the receiving station from the viewpoint of hygiene and the work efficiency is reduced. Can be prevented.
[0006]
According to another preferred aspect of the present invention, a standby station for the cooking material received by the second cooking unit is further provided on the downstream side of the first cooking unit, and the second cooking unit is provided between the stations. Each station includes a cooling medium or heating medium supply unit for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. According to such a structure, before moving the 2nd cooking part which accommodated the cooking material after cooling to a discharge | emission station, it can be made to wait with high-precision temperature control in a standby station, and a product can be made more Large-scale continuous production is possible. According to another preferred aspect of the present invention, two or more second cooking units are provided. According to such a configuration, as described above, the second cooking unit containing the cooking material after cooling is moved to the discharge station, and another second cooking unit is arranged at the receiving station. Continuous production is possible. According to another preferred aspect of the present invention, the receiving station is arranged substantially directly below the first cooking unit. According to such a configuration, the distance between the first cooking unit and the second cooking unit of the receiving station can be shortened as much as possible, and the heated cooking material can be easily fed to the second cooking unit according to gravity. Efficient discharge and supply. According to another preferred aspect of the present invention, the apparatus has a pressurized air supply device for discharging the cooking material from the heating container and supplying it to the receiving station. According to such a configuration, coupled with the configuration in which the receiving station is disposed substantially directly below the first cooking unit, the heated cooking material can be discharged and supplied to the second cooking unit more efficiently. I can . Et al is, according to another preferred embodiment of the present invention, the temperature of the cooling medium introduced into the cooling jacket of the supply pipe is 20 to 40 ° C.. Thereby, dripping of a cooking material can be prevented and it can prevent that dew condensation arises in the said supply pipe.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below with reference to the drawings. As shown in FIG. 1, the heating cooking apparatus 10 for manufacturing a carousel according to the embodiment includes, for example, one first cooking unit 14 and, for example, three second cooking units arranged on the downstream side of the first cooking unit 14. Part 16.
[0008]
As shown in FIG. 2, the first cooking unit 14 has a hemispherical container 112 supported by the gantry 110, and a rotation axis 114 whose rotation axis A is inclined at 25 to 40 °, preferably 30 ° with respect to the vertical line. An inner stirring blade 116 and an outer stirring blade 118 are arranged. The container 112 has a jacket structure in which a temperature control pipe 115 for selectively supplying steam and 35 ° C. cooling water is attached to the outer surface of the bottom portion 22 whose inner surface is hemispherical, and a drain pipe 119 is connected. .
[0009]
The upper end portion of the container 112 is closed freely by a lid member 120, and a cooking material input port 122 and a rotating shaft 114 are attached to the lid member 120. At the upper end of the rotating shaft 114, a motor 130 with a reverse speed change function serving as a driving source of the stirring blade is attached, and therefore the inner stirring blade 116 and the outer stirring blade 118 are driven to rotate in the same direction or in the opposite direction. The rotational speed can be arbitrarily selected and controlled. The rotation speed of the inner stirring blade 116 is in the range of 20 to 150 rpm, and the rotation speed of the outer stirring blade 118 is in the range of 10 to 50 rpm. The lower ends of the inner stirring blade 116 and the outer stirring blade 118 are supported by the shaft support member 132 so as to be rotatable about the rotation axis A.
[0010]
The inner stirring blade 116 has stirring shafts 136 and 137 supported by arms 134 and 135 so that the distance from the rotation axis A is different, and the stirring shafts 136 and 137 are disposed not symmetrically with respect to the rotation axis A. A plurality of stirring rods 140 are attached. The stirring bar 140 extends in a direction perpendicular to the rotation axis A, and at least some of the stirring bars 140 have a length extending to the vicinity of the outer stirring blade 118. The cross section of the plane including the rotation axis A of the inner stirring blade 116 is not limited to the rectangle as shown in FIG. 2, and may be an ellipse or a circle, or may be an ellipse centered on the rotation axis A. Good.
[0011]
The outer stirring blade 118 has an annular shape, and a synthetic resin scraping blade 150 that touches the inner surface of the container 112 to scrape the cooking material M is attached around the outer stirring blade 118. The scraping blades 150 are arranged asymmetrically with respect to the rotation axis A so that the scraping blades 150 on both sides of the rotation axis A do not scrape the same region of the container 112. The cross section of the plane including the rotation axis A of the outer stirring blade 118 is not limited to a circle as shown in FIG. 2 and may be an ellipse. Further, the outer stirring blade 118 may be provided with a stirring bar that can extend to the vicinity of the inner stirring blade 116.
A temperature sensor 172 is attached to the inner agitation blade 116 via a temperature sensor attachment member 170 provided at a position near the rotational axis A and slightly below the rotational axis A at a position corresponding to the lower part of the container 112. Measure the temperature of the cooking ingredients.
The lid member 120 is also connected to a pressurized air supply pipe 190 for discharging the cooking material from the container 112. A valve receiver 180 for discharging the cooking material M and a valve member 184 controlled by the pneumatic cylinder 182 are disposed at the bottom of the container 112, and a supply pipe 186 is connected to the valve receiver 180.
[0012]
The second cooking unit 16 includes a pot, that is, a container 20 and a stirring device 21.
As shown in FIGS. 3 and 4, the container 20 has a jacket structure formed on the outer surface of the bottom portion 22 whose inner surface is hemispherical. The container 20 is configured to cool or heat the cooking material put into the container 20 by introducing cooling water or heating water into the jacket structure. A lid portion 28 is disposed in the upper opening of the container 20. The lid portion 28 is provided with a cooking material inlet 25 for feeding the cooking material and a pressurized air supply pipe 29 for discharging the cooking material from the container 20. Are connected.
Further, an inclined rotating shaft 30 passing through the hemispherical center O of the inner surface of the bottom portion 22 is attached to the lid portion 28, and the rotating shaft 30 is rotated by a motor 32 at 5 to 40 rpm. A stirring blade 34 extending in an arc shape along the inner surface of the bottom portion 22 is attached to the tip of the rotating shaft 30. A scraping blade 36 made of synthetic resin is intermittently attached to the outside of the stirring blade 34, that is, the inner surface side of the bottom portion 22. The scraping blades 36R and 36L are asymmetrical, and the other scraping blade 36L scrapes a portion that has not been scraped by the scraping blade 36R on one side.
[0013]
A paddle type stirring blade 40 is disposed in a region where the cooking material M is scraped up by the stirring blade 34 and the scraping blade 36 in the container 20, that is, a region below the rotary shaft 30 in FIG. The paddle type stirring blade 40 is attached to the tip of a vertical shaft 62 that can be rotated forward and backward by a paddle motor 60, and is disposed in a region 46 indicated by a first oblique line shown in FIG. Grinding and stirring can be performed with high efficiency. As shown in FIGS. 5A and 5B, the paddle type stirring blade 40 is a flat rectangular shape having a symmetrical outer shape centered on the rotation axis R as a whole. A plurality of asymmetrical through holes 142 are provided in order to reduce resistance and increase stirring ability.
[0014]
A vertical support bar 54 having a temperature sensor 52 attached to the tip is inserted into the container 20 at a position that is slightly shifted from the hemispherical center 0 on the inner surface of the bottom and does not interfere with the rotary shaft 30. The temperature sensor 52 attached to the front end portion of the vertical support bar 54 can be measured with high accuracy by being disposed in a region corresponding to the vicinity of the center of the cooking material M.
A valve receiver 60 for discharging the cooking material M and a valve member 64 controlled by a pneumatic cylinder 62 are arranged at the bottom of the container 20, and a supply pipe 66 is connected to the valve receiver 60. In addition, a baffle plate is arranged in a region where the cooking material M is scraped off by the scraping blade 36 in the container 20, that is, a region above the rotating shaft 30 in FIG. 4, and the cooking material M destroyed by the paddle type stirring blade 40. It is also possible to efficiently agitate the lump of lump and efficiently agitate. In this case, the baffle plate may be attached to the vertical support bar 54.
[0015]
The three second cooking units 16 are movably arranged by a transport device (not shown), and receive the cooking material M from the first cooking unit 14 and temporarily store the cooking material M. The waiting station 202 for the transfer and the cooking material M are transported between a discharge station 204 communicating with the filling device via a strainer or defoaming device (not shown). Each station includes a cooling medium or heating medium supply unit for supplying a cooling medium or a heating medium to the jacket of the second cooking unit 16, and is configured to be connected to the second cooking unit 16 that has been conveyed. Has been. Specifically, the receiving station 200 is selectively supplied with 7 ° C. cooling water and 62 ° C. heating water from the temperature control pipe 224, and the standby station 202 is supplied with 62 ° C. heating water from the temperature control pipe 24. In addition, the discharge station 204 is configured so that heated water of 62 ° C. is supplied from the temperature control pipe 24. Each station has a power supply unit for supplying power to the motor 32 and the paddle motor 60 of the second cooking unit 16, and is configured to be connected to the second cooking unit 16 that has been transported. Has been.
In the present embodiment, the receiving station 200 is disposed substantially directly below the first cooking unit 14, and the cooked cooking material M is placed between the first cooking unit 14 and the receiving station 200 in the second cooking unit 12. And a jacket structure is formed on the outer surface of the supply pipe so that cooling water at 35 ° C. is introduced (not shown).
[0016]
Next, the operation of the cooking device 10 having the above-described configuration will be described.
In the 1st cooking part 14, while rotating the inner stirring blade 116 and the outer stirring blade 118 in the same direction at 15 rpm, the pre-cooking part (not shown) preliminarily cooked flour and fats and oils. Add flour roux, powder, paste, fat. Further, steam is supplied to the temperature control pipe 115 while performing temperature control by the temperature sensor 172, and cooking is performed.
Subsequently, when the product temperature of the cooking material reaches 90 ° C., cooking is performed while rotating the inner stirring blade 116 at 15 rpm in the opposite direction to the outer stirring 118. This makes it suitable for the specific phenomenon that the physical properties harden rapidly as the product temperature rises when a paste (especially containing a lot of water) is added to a cooking material containing starchy raw materials such as wheat flour and fats and oils. Correspondingly, the cooking ingredients can be crushed and stirred with high efficiency.
[0017]
When the predetermined cooking of the cooking material is completed in the first cooking unit 14, 35 ° C. cooling water is supplied to the temperature control pipe 115 instead of the steam to precool the cooking material. Thereby, it becomes easy to soften the cooking material and supply the cooked cooking material in the container 112 to the second cooking unit 16.
Further, when the cooked cooking material is softened, the inner stirring blade 116 is again rotated in the same direction as the outer stirring 118. Thereby, the load with respect to the rotating shaft 114 produced when stirring a cooking material is suppressed as much as possible, and stirring can be performed efficiently. Subsequently, the air cylinder 182 is operated to separate the valve member 184 from the valve receiver 180, and the pressurized air is supplied from the pressurized air supply pipe 190 to the container 112, and the container 112 is supplied via the supply pipe. The cooked cooking material is supplied to the second cooking unit 16 of the receiving station 200. Further, after the supply of the cooking material in the container 112 is completed, 35 ° C. cooling water is introduced into the jacket structure of the supply pipe to solidify the cooking material remaining in the supply pipe, thereby preventing dripping of the cooking material. .
[0018]
In the second cooking section 16 of the receiving station 200, cooling water of 7 ° C. is put into the jacket structure of the container 20 from the temperature control pipe 224, and the cooked cooking material is cooled while the temperature is controlled by the temperature sensor 52. The rotating shaft 30, that is, the stirring blade 34 is rotated at 15 rpm by the motor 32, and the paddle type stirring blade 40 is rotated at 100 rpm by the paddle motor 60 to uniformly mix the cooking ingredients and crush the lump of the cooking ingredients at 62 ° C. Allow to cool. When the cooking material is cooled to 62 ° C., the heating temperature of 62 ° C. is supplied to the temperature control pipe 224 in place of the cooling water of 7 ° C. to maintain the product temperature of the cooking material at 62 ° C. Thereafter, the second cooking unit 16 is moved to the standby station 202, the cooking ingredients are stirred, stored while being held at 62 ° C., waiting for discharge, and when discharged, moved to the discharge station 204, and the air cylinder 62 is moved. The valve member 64 is actuated to separate the valve member 64, and pressurized air is supplied to the container 20 from the pressurized air supply pipe 29 to discharge the cooking material in the container 20, and a strainer, ie, a defoaming device is provided. To the filling device.
[0019]
Thus, the 2nd cooking part 16 can store a cooking material, waiting for discharge | emission. Even if the cooking material being stored is separated, a uniform mixed state can be reproduced by rotating the stirring blade 34 and the paddle type stirring blade 40. Therefore, since it is not necessary to worry about separation of cooking materials during storage, roux and the like having a rich flavor and aroma can be produced without using a synthetic emulsifier. Moreover, since 62 degreeC heated water can be supplied to the 2nd cooking part 16 also in the standby station 202 and the discharge | emission station 204, temperature control of a cooking material can be carried out with high precision. Furthermore, in the second cooking unit 16, for example, raw materials that are desired to avoid heating such as milk raw materials and vegetable and fruit juices can be input as non-heated cooking materials without being input to the first cooking unit 14, so It is also possible to produce roux that makes use of fresh raw flavor.
In addition, the heating cooking apparatus of this invention is not limited to the apparatus of the said embodiment, For example, in the 2nd cooking part, the container for cooling and the stirring apparatus are not comprised integrally, but a stirring apparatus is provided in each station. It is also possible to dispose only the cooling container so that the second cooking unit is formed by combining the cooling container and the stirrer at each station. Can be included.
[Brief description of the drawings]
FIG. 1 is a configuration explanatory diagram of an embodiment of a cooking device according to the present invention.
FIG. 2 is a vertical sectional view of a first cooking unit according to an embodiment of the present invention.
FIG. 3 is a vertical sectional view of a second cooking unit according to the embodiment of the present invention.
4 is a horizontal sectional view of a second cooking unit shown in FIG. 2. FIG.
FIG. 5 is a front view of a stirring blade according to another embodiment of the present invention.
[Explanation of symbols]
M Cooking material 10 Heat cooking device 14 First cooking unit 16 Second cooking unit 20 Container 21 Stirrer 22 Bottom 28 Lid 29 Pressurized air supply pipe 30 Rotating shaft 34 Stirring blade 36 Scraping blade 40 Paddle type stirring blade 112 Container 114 Rotating shaft 115 Temperature control pipe 116 Inner stirring blade 118 Outer stirring blade 140 Stir bar 150 Stir blade 200 Receiving station 202 Standby station 204 Discharge station 224 Temperature control pipe 227 Drain pipe 234 Temperature control pipe 237 Drain pipe 244 Temperature control pipe 247 Drain pipe

Claims (5)

A first cooking unit having a heating container having a jacket on the bottom surface, and a stirring device for stirring the cooking material in the heating container;
A cooling container having a jacket on the bottom surface, and a second cooking unit having a stirring device for stirring the cooking material in the cooling container,
A receiving station for receiving the cooking material supplied from the first cooking unit to the second cooking unit on the downstream side of the first cooking unit, and discharging the cooking material received by the second cooking unit A discharge station,
The second cooking unit is movably disposed between the stations, and each station supplies a cooling medium or a heating medium for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. with a part,
A cooking apparatus, comprising a cooking material supply pipe between the first cooking unit and the receiving station, wherein the supply pipe has a cooling jacket . On the downstream side of the first cooking unit, a standby station for the cooking material received by the second cooking unit is further provided.
The second cooking unit is movably disposed between the stations, and each station supplies a cooling medium or a heating medium for supplying a cooling medium or a heating medium to the jacket of the second cooking unit. The heating cooking apparatus of Claim 1 provided with a part.   The heat cooking apparatus according to claim 1 or 2, comprising two or more second cooking units.   The cooking apparatus according to claim 1 or 2, wherein the receiving station is provided substantially directly below the first cooking unit.   The cooking apparatus according to claim 4, wherein the first cooking unit has a pressurized air supply device for discharging cooking materials from the heating container and supplying them to the receiving station.

Images